Canning Chicken or Rabbit Meat

By canning chicken or rabbit meat when it’s fresh, you’ll provide yourself access to high-quality ingredients throughout the year that don’t take up freezer space.

From the United States Department of Agriculture

| July 2014

Chicken and rabbit meat can both be canned for use in future meals.Photo by Fotolia/ddsign

Can chicken or rabbit meat in a dial-gauge pressure canner using these processing times.Illustration from the United States Department of Agriculture

Can chicken or rabbit meat in a weighted-gauge pressure canner using these processing times.Illustration from the United States Department of Agriculture

Canning fresh meat is a great way to keep delicious ingredients close at hand for future meals. In this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the hot pack and raw pack processes for canning chicken or rabbit meat safely. Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.

Chicken or Rabbit

Procedure: Choose freshly killed and dressed, healthy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning.

Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones.

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